American
Classic Chicken Salad
Gently poached chicken folded with celery, shallot, dill, parsley, and a lemon-Dijon mayonnaise, yielding a cool salad with clean herb flavor and distinct tender pieces.
6 servings · 25 minutes prep · 22 minutes cook
Ingredients
Poached Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1/2 teaspoon Diamond Crystal kosher salt
Salad and Dressing
- 2/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 large celery ribs, cut in 1/4-inch dice
- 1 small shallot, finely minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
Directions
Poach and Cool the Chicken
- Arrange the chicken breasts in a large saucepan, add the broth and salt, and bring just to a bare simmer. Reduce the heat, cover, and cook gently until the thickest piece reaches 165°F, 14 to 18 minutes.
- Lift the chicken to a shallow plate and cool for 20 minutes, then refrigerate for 20 minutes or until no longer warm. Cut across the grain into 1/2-inch pieces.
Build the Dressing
- Whisk the mayonnaise, lemon juice, Dijon, and pepper in a large bowl.
- Fold in the celery, shallot, dill, and parsley so the aromatics are evenly dispersed.
Fold, Rest, and Serve
- Add the cold chicken and fold only until every piece is thinly coated. Cover and refrigerate for 30 minutes.
- Stir once from the bottom, taste cold, and adjust with a small pinch of salt or squeeze of lemon only if needed. Serve chilled and keep below 40°F. Refrigerate within 2 hours of service (1 hour above 90°F), keep covered at 40°F or below, and use within 3 to 4 days.
